Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Friday, April 18, 2014

Baked bone-in half ham, made with a brown sugar and honey mustard glaze.

Honey Mustard Glazed Ham

Most of y'all know my No. 1 ham is the one that has been a favorite of The South for many years and the same one my Mama made - a brown sugar and mustard glaze with a Coca Cola pan sauce. It's just such a good ham and always so well received, that it's pretty much the standard around here.

For the sake of being a food blogger, and because I don't mind change occasionally, I throw in a few different ways I enjoy preparing a nice ham too, and seriously, who doesn't love any kind of honey ham?! I am a fan of the sweet and savory of course, more so than just sweet, so along with the honey and brown sugar, I include the mustard as well.

Here's how I make it.

Preheat oven to 325 degrees F. Score fat on the ham, creating a diamond pattern. If you like cloves, add a whole clove into the corners of each diamond. I enjoy the flavor but left them off this time. Place the ham, cut side down, on a rack set in a roasting pan.

Pour one cup of apple juice or cider in the bottom of the roaster, tent ham loosely with foil , and bake about 30 minutes, until ham appears juicy.

Combine brown sugar, honey and mustard. Stir in additional apple juice or cider, only as needed, to thin.

Remove ham from oven and remove foil. Pour brown sugar mixture over ham using a spatula to spread all over. Add the second cup of apple cider to the bottom of the pan, cover ham loosely with foil, return to oven, and cook at 325 degrees F for 1-1/2 hours longer, basting about every 20 minutes and removing the foil for the last 20 minutes.

If garnishing with pineapple rings and cherries, remove ham, garnish and baste the fruit with the pan drippings. Return to oven just until fruit is warmed through, about 5 to 7 minutes.

Preheat oven to 325 degrees F. Score fat on the ham creating a diamond pattern. Place the ham, cut side down, on a rack set in a roasting pan. Pour one cup of apple juice or cider in the bottom of the roaster, tent ham loosely with foil, and bake about 30 minutes, until ham appears juicy.

Combine brown sugar, honey and mustard. Stir in additional apple juice or cider, only as needed, to thin. Remove ham from oven and remove foil. Pour brown sugar mixture over ham using a spatula to spread all over. Add the second cup of apple juice or cider to the bottom of the pan, cover ham loosely with foil, return to oven, and cook at 325 degrees F for 1-1/2 hours longer, basting about every 20 minutes, removing the foil for the last 20 minutes.

If garnishing with pineapple rings and cherries, remove ham from oven and garnish. Baste the fruit with the pan drippings and return to oven just until fruit is warmed through, about 5 to 7 minutes.

Remove and let rest for 15 minutes, then carve around the bone and the natural seams of the ham, transferring slices to a platter and drizzling some of the pan sauce on top.

Cook's Notes: Insert whole cloves into the corners of each diamond, if desired. Depending on the weight of your ham, time it at 325 degrees F for about 12 to 15 minutes per pound, total time in the oven.

Slow Cooker: Use a 6 quart slow cooker and a smaller ham that will fit, generally no larger than 7 pounds. Score ham and place into the slow cooker; apply the glaze, cover and cook on low 8 hours, or to 140 degrees F. Using a slow cooker liner will aid in clean-up.

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17 comments:

I'm making your brown sugar cola ham and your pineapple casserole this Easter, along with asparagus with hollandaise, a strawberry/pecan/blue cheese salad, and the King Arthur flour recipe for "Kitchen Sink" carrot cake. Happy Easter, Mary! Your dishes have blessed so many of our tables, holiday and otherwise!

Bershell, I'm just getting home from Easter celebrations so I didn't see this till now. You can do the same kind of method with spiral hams, you just have to follow the temperature and timing recommended on your package. Spiral hams are prone to overcooking easily and being dried out, so you do have to make adjustments for sure.

Since I just read your explanation of why you don't have a cookbook, I feel as though I just met a new friend. Wow am I glad I lucked up on this site. I am 69 and a deep southern woman, I finally found someone who REALLY knows how to cook "down home". Thank you, Brandy

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The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

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